Healthy Cashew Chicken Stir Fry
Healthy Cashew Chicken Stir Fry is an easy, gluten-free, dairy-free, one-pan dinner. It's a lightened-up version of a favorite Asian takeout meal.
Equipment
- large pan
- small bowl
- spatula
Ingredients
For the stir fry:
- olive oil
- 1 lb chicken tenders, breasts or thighs cubed
- 2 cups finely chopped broccoli florets (about 1/2 head of broccli)
- 1 red bell pepper cut into 1in pieces
- ¼ cup water
- 3 cloves garlic minced
- 2 tsp fresh ginger minced
- ½ cup raw cashews
For the sauce:
- ¼ cup coconut aminos
- 3 tbsp rice vinegar
- 1 tbsp liquid sweetener of choice (date syrup, honey or maple syrup)
- ½ cup broth (or water)
- 1 tbsp tapioca flour, arrowroot or cornstarch
- red pepper flakes to taste
For serving/garnishing:
- cooked white or brown rice
- 3 green onions diced
- sesame seeds
Instructions
- Preheat a large, high-sided pan over medium heat with a bit of olive oil. Once hot, add the chicken and sauté until browned and cooked through, about 7-10 minutes. Remove chicken from the pan and set aside.
- Add more oil to the pan and then add the broccoli and bell pepper. Sauté, stirring occasionally, until tender, about 10 minutes. Add ¼ cup of water as needed to help the broccoli steam and cook faster. Add garlic and ginger and sauté one minute longer until fragrant.
- Meanwhile, whisk together all of the sauce ingredients in a small bowl.
- Reduce heat to medium low and add the sauce and cashews to the pan. Stir frequently and continue cooking until the sauce is warm and thickened.
- Add in the green onions, top with sesame seeds and serve over white or brown rice. Enjoy!